Bringing back the natural, not only to our food, but the way we experience it.


Bringing back the natural, not only to our food, but the way we experience it. A sensory experience serving to every gastronomic moment. Touch, smell, hear, eat. Inspire. Answering to various needs related to food, such as farming, ordering, cooking, eating, sharing, for mind, body and soul, PLAZA ADIDAS is a creative multifuncional hub which opens up to Adidas employees, their families, pets and friends.

Which target group is your concept for?

Knowledge Worker (Generation Z). The working force of Adidas combines people from 75 countries, share a young mentality and love for sports. Please check out Stefanie, colombian-dutch persona we have created.

How does digitization & connectivity create a unique eating experience?

Offering employee diagnosis via wearables and apps, options to choose meals and ambiance depending on employee activities and emotions, the opportunity to submit and vote on recipes. The use of smart-phone connected appliances in the kitchen and serving area such as smart vending machines, food printers, etc. A connected employee has the chance to tailor their own experience and remotely supervise other activities as the hydroponics vertical farms, recycling programs, waste manage, and more.

What other amazing features does your concept offer?

PLAZA ADIDAS has an impact in the entire workplace 24/7 placing ready to-go stations around campus and inside the plaza that serve for mind body and soul necessities. Energy Lifts for those in need of performance and productivity; Natural Boosts for body enhancement and Little Pleasures for liberating souls. As well as hosting events such as cooking lessons, sport events and company gatherings.

What is the core idea behind your campus food experience?

With a growing desire to reignite human relationship with the Earth and a growing consumer interest in buying pure, ethical and fairly produced goods PLAZA ADIDAS looks to offer well-oriented meals and beverages that respond to users different needs and priorities involving not only what they eat, but when, why and where it comes from, to procure the best impact of this in the world.

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